Vegetable Crudité Recipe

Prepare workspace

Wash and dry all vegetables thoroughly. Trim any damaged parts and have a large cutting board and a chef's knife ready.

Radishes

Trim root ends and leafy tops. Slice diagonally into 1/8–1/4-inch thick slices for bite-size rounds, or halve small radishes lengthwise. Place on a serving platter.

Carrots

Peel carrots if not organic. Cut into 3–4 inch batons: halve lengthwise, then cut into quarters lengthwise for thicker carrots. For thinner sticks, julienne into 1/4-inch matchsticks. Keep similar thickness for even dipping.

Cauliflower

Remove outer leaves and core. Break or cut cauliflower into small florets about 1–1.5 inches across so they’re easy to spear and dip. If preferred, blanch florets in salted boiling water for 30–45 seconds then plunge into ice water to brighten and slightly soften; drain and dry well.

Turnips

Peel turnips, then slice into 1/4-inch rounds or cut into wedges about 1–1.5 inches long. If turnips are large or very pungent, soak slices in cold water for 10 minutes then drain to mellow flavor.

Cucumber

Trim ends. Cut into 3–4 inch batons to match carrot length or slice into thick coins if preferred. Pat dry to remove excess moisture so dipping sauce isn’t diluted.

Arrange

Arrange all prepared vegetables attractively on a platter or board with space in the center or a side for the dipping sauce. Garnish lightly with chopped fresh parsley and sprinkle a few toasted sesame seeds over the cauliflower or carrots if desired.

Combine base ingredients

In a small bowl, add 3 tbsp white miso paste and 2 mashed black garlic cloves. Use the back of a spoon to mash the black garlic into the miso until fairly smooth.

Emulsify

Add 2 tbsp neutral oil and 1 tsp sesame oil into the miso-black garlic mixture. Whisk or stir vigorously to emulsify the oils into the miso paste; this mellows the miso and creates a spreadable sauce.

Balance flavors

Whisk in 1 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp honey (or maple syrup), and 1 tsp fresh lemon juice. Add 2 tbsp warm water a little at a time to reach a dipping consistency (should coat the back of a spoon but not be runny).

Season

Taste and adjust: add up to 1/4 tsp salt and a pinch (about 1/8 tsp) freshly ground black pepper if needed. If sauce is too salty, add another teaspoon water or a touch more honey. If too thick, add more warm water 1 tsp at a time.

Finish and serve

Transfer sauce to a small bowl. Sprinkle 1 tsp toasted sesame seeds over the sauce if using. Place sauce bowl in center of platter or on the side, alongside arranged vegetables. Provide small forks or toothpicks for serving.